By Conner Bruce
MURFREESBORO,
Tenn.— In a city of ever-changing styles, Mitchell Murphree tops the list, and
his Five Senses Restaurant and Bar located on 1602 West Northfield Blvd. is a
prime example of what customers look for in their venture for fine cuisine
today.
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| Photo by: Five Senses Restaurant and Bar |
Murphree,
a University of Tennessee graduate and a later graduate from The Culinary
Institute of America in New York, has owned Five Senses since November of 2004,
around the time Murfreesboro’s economy was really booming.
“We
defeated the statistics,” said Murphree. “Only one of four restaurants will
make it past one year of opening.”
Since
opening his restaurant’s doors, he has seen many changes in the culinary scene
of Murfreesboro. As a region dominated by corporate restaurants, one could only
hope that they might survive in the industry. Murphree did just that.
As an
independent owner, he has more opportunity to change his menus to suit the
seasons. He offers his customers different cocktails and wines for different
parts of the year. Murphree says a lot has changed in the 11 years that he has
owned the restaurant, and there is more change on the way.
“I think
one of the major things that have changed is the appreciation that our customers
have for food,” Murphree said. “Not to sound non-humble, you know I think we’ve
been a part of the education of restaurants and food in Murfreesboro.”
Initially,
the restaurant offered a basic menu of steaks, chicken and pastas. This was
something that was most common for any restaurant during that time. Now Five
Senses offers its customers a more adventurous menu including but definitely
not limited to venison cheeks and raw sliced Beef Carpaccio.
“We
could have never tried that 10 years ago, but now we’re able to do anything we
really want to and people are receptive to it[,]” he noted.
One
unique element of the restaurant is that it includes an open kitchen along with
a bar looking into the kitchen. Murphree says this is to give the customer the
ability to see what they are going to eat. The restaurant uses all-natural
local meats and produce. No preservatives are added to the meals.
Murphree’s
team includes two main chefs and a salad prep station manned by another chef
along with his team of hosts, waiters and waitresses. Additionally, the chefs
do not come from an extensive culinary background like Murphree. He has taught
them all they need to know to offer their customers an exquisite meal.
“There’s
no reason for them to spend $50,000 in tuition,” Murphree explained. “I’m
teaching them what I know from my education.
Jennifer
Sturgeon of Murfreesboro was visiting Five Senses for the first time for a
drink and an appetizer after a long day at work.
“I had
never heard about this place until my friends told me about it,” [said]
Sturgeon. “It’s their favorite place to come for drinks and dinner on the
weekends.”
Five
Senses offers customers an extensive wine list which includes reds, whites and
blends from various parts of the world. Their fall 2015 dinner menu welcomes
customers to try different types of poultry and meat and in addition to their
dessert menu they have added the Pumpkin Crème Brûlée.
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| Photo by: Five Senses Restaurant and Bar |
Murphree
said he plans to expand his restaurant to include a corporate dining room and
possibly the option of a wine tasting room. He hopes to see this all come
together in the latter part of 2017.
Reservations
are welcomed but not required. For more information on Five Senses Restaurant
and Bar visit www.fivesensesdining.com
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